Raw Paleo Milk Chocolate
Happy Friday! This will be a quick post, just wanted to get this amazing recipe up before the weekend. I've mentioned my dairy sensitive nursling before, so some of you know I can't have any dairy- not even a bite.
I make lots of different truffles http://planksloveandguacamole.blogspot.com/2014/02/be-my-valentine-cocoa-truffles-3-ways.html and do lots of experimenting with different add-ins. But sometimes I want just straight milk chocolate! This is it. They are milky and smooth and wonderful. And guess what? This exact recipe can be used to frost a cake!
The method is almost too easy- no melting, no heating, no cooking. Just food process everything until smooth. You'll have to stop a few times to push down the sides then keep processing. You can mold the mixture into a pan and make bark, or into muffin tins. I like to mold them into fun shapes in my silicone molds. To make nut and fudge bars, just add 1 cup coarsely chopped nuts to the chocolate and set in a pan with higher sides. The recipe makes one cup of chocolate. Chocolate must be stored in the refrigerator, as the coconut oil will melt at room temperature. It is even better frozen, and will last longer.
*Makes 1 cup of chocolate
1/2 cup coconut oil
1/2 cup unsweetened cocoa
1/4 cup honey
2 tbsp full fat coconut milk (just the solid fat at the top of the can)
1 tsp vanilla
1/4 tsp sea salt
Place all ingredients into food processor and pulse until smooth, scraping down the sides when needed. Mold soft mixture into choice of molds or a pan. Refrigerate to harden, about 1 hour. Enjoy! x Store in the refrigerator.